Dinner

Whole Roasted Branzino en Papillote with Saffron, Charred Fennel & Herbed Beurre Blanc

A pristine whole branzino is wrapped in parchment with thinly shaved fennel bulb charred until caramelized, saffron threads, thyme, and bay. The papillote is roasted until the parchment puffs and the fish cooks gently in its own steam. Served tableside with a made-to-order herbed beurre blanc—emulsified with whisked egg yolk and whole herbs—and a scatter of microgreens. A show-stopping, technically accomplished centrepiece.